Cod with Egg and Butter Sauce

Треска с польским соусом

Preparation info
  • 4

    • Difficulty


Appears in
A Taste of Russia

By Darra Goldstein

Published 1983

  • About

In Russia, this method of preparing cod is popularly known as Polish-style. It is a very rich dish, especially nice when presented in small, deep casseroles for individual servings.


  • 2 pounds cod (or other fish), cut into 2-inch cubes
  • Salt, freshly ground black pepper to taste
  • ¾ cup


Preheat the oven to 350°F. Season the cubes of fish with salt and pepper. Place them in an ovenproof dish and add the wine, stock and seasonings. Bring to a simmer over medium heat, then transfer the dish to the preheated oven. Poach for 15 minutes, or until the fish is flaky but still